This recipe for Butternut Squash Risotto is adapted from Chef Jamie Oliver, who makes it with a variety of winter squashes, including hubbard and kabocha. I like the color and sweetness of butternut squash. This recipe makes a generous quantity for a first course for eight. If you have leftovers, you may wish to shape the cooled butternut squash risotto into small cakes that can be dusted with flour and fried in vegetable or olive oil.
Ingredients
For the squash:
- •2 tablespoons extra-virgin olive oil
- •296 ml (1 1/4 cups) finely diced fresh butternut squash
- •118 ml (1/2 cup) finely chopped onion
- •1 1/2 teaspoons ground nutmeg
- •1 1/4 teaspoons freshly ground white pepper
- •Salt
- •177 ml (3/4 cup) medium-dry California Riesling
For the risotto:
- •1.6 liters (7 cups) chicken stock or low-sodium canned chicken broth
- •71 grams (5 tablespoons) unsalted butter
- •440 grams (1 1/2 cups) arborio rice
- •118 ml (1/2 cup) finely chopped onion
- •3 tablespoons chopped fresh parsley
To garnish:
- •118 ml (1/2 cup) freshly grated Parmesan cheese
Preparation
- For the squash: In a medium saucepan over medium heat, warm the olive oil and add the squash, onion, nutmeg, white pepper, and salt to taste. Sauté, stirring frequently, until the squash is almost tender, about 7 minutes. Add the wine and cook, stirring occasionally, for 15 minutes. Remove from the heat and allow to cool. Using a food processor or blender, puree until smooth. Transfer to a covered container and refrigerate.
For the risotto: Remove the squash puree from the refrigerator and set aside at room temperature. Place the stock in a medium saucepan and bring to a boil. Reduce the heat to very low, just to keep the stock hot. In a medium heavy-bottomed saucepan over medium heat, melt 2 1/2 tablespoons of the butter. Add the rice and onion, and stir well until the onion is translucent, about 5 minutes. Immediately add about 355 ml (1 1/2 cups) hot stock or just enough to cover the rice. Simmer gently for 10 minutes, stirring occasionally, adding a cup of stock about every 3 minutes.
After ten minutes, add the squash puree and stir well. Simmer another 9 minutes, continuing to add stock every few minutes until all the stock has been used. Add the remaining 2 1/2 tablespoons butter and the parsley. Cook, stirring constantly, until the butter has been completely absorbed, about 3 minutes. Adjust the salt and pepper to taste.
Spoon equal portions of risotto on 8 warm plates. Sprinkle each serving with cheese and serve immediately.